Cheesy Baked Tomato Rice

Name: Easy Side Dish Cheesy Baked Tomato Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 3
Ingredients: 1 tbsp oil; 1 onion, diced; 4 cloves garlic, minced; 4 medium mushrooms, diced fairly small; 1 large handful spinach, finely chopped; 400 g tin (~ 1 1/3 cups) chopped tomatoes; 150 g (~ 5 oz / ~ 2/3 cup) uncooked long-grain white rice; 150 ml (~ 1/2 cup) vegetable stock; 50 g (~ 1/2 cup) grated cheese (I used a mixture of mozzarella and cheddar)

by Becca

3 people

1 hr

This baked tomato rice is easy to make, and it’s especially irresistible with a gooey cheese topping. Just pop it in the oven and it all cooks together!

Rice can sometimes be a bit boring, but bake it in tomato sauce with some veggies, and add a gooey cheese topping, and it’s anything but! This cheesy baked tomato rice makes an easy but irresistible side dish (as long as you can resist eating it straight from the dish).

How to serve tomato rice

This baked tomato rice is probably best served as a side dish. It could be served alongside all sorts of things, such as:

some garlic bread and Caesar salad
crispy tofu escalopes or tofu ‘chicken’ nuggets
vegetable fritters
lentil and veggie slice
vegetable stroganoff
tofu meatballs
vegan pulled ‘pork’
vegetarian koftas
roasted vegetable ratatouille (or slow cooker ratatouille!)

Or, if you want to serve your tomato rice as a main meal on its own, you might want to add a tin of chickpeas or something to make it a bit more substantial.

Either way, it’s not hard to find an excuse to make this rich, cheesy, tomato baked rice…

Cheesy Baked Tomato Rice

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Recipe details

Yield 3 people
Time spent: Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr

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Ingredients

1 tbsp oil
1 onion, diced
4 cloves garlic, minced
4 medium mushrooms, diced fairly small
1 large handful spinach, finely chopped
400 g tin (~ 1 1/3 cups) chopped tomatoes
150 g (~ 5 oz / ~ 2/3 cup) uncooked long-grain white rice
150 ml (~ 1/2 cup) vegetable stock
50 g (~ 1/2 cup) grated cheese (I used a mixture of mozzarella and cheddar)

Instructions

Heat a dash of oil in a frying pan, and add the diced onion, garlic, mushrooms and spinach. Cook for 5-10 minutes over a medium heat, stirring regularly, until the vegetables are fairly soft.
Add the chopped tomatoes, rice, and vegetable stock, and mix well. Transfer the mixture to a baking dish (mine measured approximately 8 x 8 inches), and add a lid (you can use kitchen foil if you don’t have a lid).
Bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the rice is almost entirely cooked. Give it a stir, then sprinkle with grated cheese. Return to the oven (uncovered) until the cheese has crisped up to your liking (another 10-15 minutes).

Comments

Nicole P on May 26, 2021

Delicious!

3 Reply
Laurie Jenkins on Jun 08, 2021

Looks yummy

4 Reply

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